About B on Hawaii

New Zealand Winemaker and Chef Ronnie Nasuti Pairings, June 16

byBrian Berusch | June 4, 2014

Chef Ronnie Nasuti has built up a sizable resume of winemaker dinners over the course of the last two years—while also manning the helm at Tiki’s Grill & Bar in Waikiki. This month he will reach deep into his bag of tricks to pair 6 exquisite dishes alongside wines from New Zealand’s Villa Maria Estate on June 16th. Winemaker Oliver Powrie hops the pond to “talk story” about his Villa Maria and Esk Valley bottlings at this intimate affair.

During the sunset cocktail reception (beginning at 5:30), Chef Nasuti will spin out “Hokido Scallops Gratin” that feature smoked trout roe and Big Island hearts of palm puree. This will be paired with a 2011 Sauvignon Blanc.

As guests take their seats, a crisp 2010 pinot gris will be poured as a New Zealand king salmon crudo is plated, touched with calamansi, sea asparagus pistou and finished with Himalayan mineral salt.

Second course is a Thai-inspired opakapaka Tom Yum consomme pioppini, with bamboo shoots and squid espuma that will be complemented with Powrie’s 2013 Riesling.

The evening will heat up around course number three when the estate’s pinot noir (2010) is uncorked and served with an olive oil poached venison steak, accompanied by foie gras, candied tomato jam and a polenta stuffed zucchini flower. Yowza.

If you weren’t completey knocked over by the last course, you’ll melt when Powrie pours a merlot-cabernet blend with Nasuti’s sous vide NZ rack of lamb topped with mint chutney, a cambozola apple turnover and local Hau‘ula haricot vert.

We’ll finish the evening with a pirie mango resting on a pillow of Bubbie’s ultimate vanilla icea cream with a splash of cabernet.